Pea and Pumpkin (or Sweet Potato) Curry

2. Heat a non-stick pan and brown the onions in a little oil and water spray and add the ground spices. Sauté for 2 minutes.

3. Add the vegetable stock and pumpkin or sweet potato. Bring to the boil then reduce the heat and simmer until the vegetables are just starting to turn soft (5–10 minutes).

4. Add the peas, whipped evaporated milk, milk and coconut essence and simmer for a further 10 monutes.

5. Serve with rice or couscous. You can add sultanas for some additional flavour.

Luscious variations: Add chickpeas for extra Moroccan influence and fibre. Insteads of pumpkin, add carrot for an unusual curry.